Curried Pot Pie

Thanksgiving is weeks away, but just thought I'd share one of my favorite things to do with leftover turkey (also works well with leftover roasted chicken). Everyone's got a favorite pot pie recipe but most are sort of bland, this one uses curry. My Mom and one of our neighbors back in the 80s came up with this one. It's been a family favorite forever.

POULTRY POT PIE

1pkg – 2 round Pie Crusts (like the pillsbury ones)
1 quart chicken stock
5 tablespoons butter
5 tablespoons flour
1 teaspoon curry powder
1 teaspoon garlic powder
1/2 cup chopped onion
1 can evaporated milk
2-3 cups cooked chicken or turkey, diced
1 to 1 1/2 cups frozen bagged veggies (i.e. corn/peas/carrots/green beans)

Preheat oven to 450 F.

Melt butter in medium sauce pan; sauté garlic and onion until limp. Add the flour and whisk together forming a roux. Add the curry powder, garlic powder, and chicken stock and whisk until thickened. Add the evaporated milk. Keep sauce warm.

In a large bowl, combine poultry meat and frozen veggies. Pour two cups of sauce over the meat/veggies and mix well. Place one pie crust into a 9” glass pie plate. Poke holes in bottom and sides of crust. Pour in pie filling. Cover with the second pie crust and crimp edges to seal. Cut slits in top of pie crust for venting while baking.

Place pie on cookie sheet in the middle of oven and bake at 450 for 25 minutes. Reduce heat to 350 and bake an additional 25 minutes. Remove from oven and let stand for 15 minutes prior to serving. Serve with additional warm sauce.

Key Lime Pie

Realized I don't have my Mom's favorite key lime pie on this blog yet, will have to fix that ;) best part is you can just buy one of those store bought graham cracker crusts if you don't feel the need to use your own.

KEY LIME PIE

21 oz sweetened condensed milk
6 oz fresh-squeezed key lime juice
6 egg yolks
1 – 10” Graham Cracker Crust

Preheat oven to 350F. Blend sweetened condensed milk and egg yolks on low speed. Gradually add the key lime juice and mix together well. Pour into the pie shell and bake for 20 minutes. Cool. Cover with plastic wrap and chill.

NOTE: FOR 9” pie shell, use 14 oz sweetened condensed milk, 4 oz key lime juice, and 4 egg yolks.

Yes folks its just that easy, and its really good. Can garnish with whipped cream :)

Summer Berry Pie

Another low fat dessert recipe :) and also involves jell-o so kids should like it. Got this from my friend Anne at my bridal shower back eons ago.

Summer Berry Pie
Yields: 2 pies (6-8 servings each)

Ingredients:
1 ½ cups sugar
3 cups cold water
6 Tbsp corn starch
1 package (6oz) berry flavored gelatin
2 cups fresh blue berries (or blackberries are good too)
2 cups fresh strawberries
2 cups fresh raspberries
2 9-inch graham cracker crusts
4 cups whipped topping

In a saucepan combine sugar, cornstarch & water until smooth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat. Stir in gelatin until dissolved. Refrigerate 15-20 minutes or until mixture begins to thicken. Stir in berries. Pour into crusts & chill until set. Garnish with whipped topping and extra berries.

Orange Creamsicle Pie

This is a low fat low sugar recipe my mother in law gave me a few years ago. It can be modified to any kind of jell-o you'd prefer by changing the yogurt to another flavor or just vanilla.

Orange Creamsicle Pie

Ingredients:
1 8oz package fat free cream cheese
1 8oz container light orange yogurt
5 tsp sugar or substitute
¼ tsp vanilla extract (I use a bit more, overflow the measuring spoon)
1 small package sugar free orange gelatin
1 cup fat free cool whip
1 reduced fat graham cracker pie crust

Beat cream cheese and yogurt until creamy, add sugar and vanilla extract and continue mixing. Stir in orange gelatin and beat to blend. Fold in cool whip. Pour into pie crust and chill at least 2 hours.